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Ingredients
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450g Rice (washed & drained)
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450ml Water
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120g Yam (peeled, cut into cubes)
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120g Pumpkin (peeled, cut into cubes)
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20g Dried Mushroom (soaked & sliced)
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20g Dried Shrimps (soaked & drained)
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200g Chicken Breast Meat (shredded)
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2 tbsp Canola Oil
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Marinade Sauce
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2 tsp MAGGI Seasoning (No Added MSG)
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¼ tsp White Pepper Powder
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Seasoning (Mix Together)
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1 ½ tbsp MAGGI Concentrated Chicken Stock (Healthier Choice, Less Salt)
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1 tsp Sesame Oil
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Garnishing
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2 tbsp Fried Shallot
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2 Stalk Spring Onion (chopped)
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Method
| 1. |
Marinate shredded chicken with Marinade sauce for 20 mins. |
| 2. |
Heat oil, stir-fry dried shrimps & mushroom till fragrant, add in shredded chicken, fry for 2 mins. |
| 3. |
Add in yam and pumpkin, fry for another 2 mins, add in rice and seasoning mix. |
| 4. |
Transfer into electric rice cooker, add in water, stir well, cook till rice are cooked. |
| 5. |
Top with garnishing before serving. |
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